Dairy-free & Wheat-free Hot Cross Buns

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Having never made Hot Cross Buns before, I sought the guidance of Gourmet Traveller. It turns out that it’s kind of easy and apart from the addition of an egg and a little sugar, it’s really not too different to regular bread. You can find GT’s Hot Cross Buns recipe here.

GT hotcross buns3

That said, I couldn’t help but make the following changes to Gourmet Traveller’s recipe.

  • I used white spelt flour, instead of white wheat flour
  • I used coconut sugar instead of white cane sugar
  • I used coconut milk instead of milk
  • I used coconut oil instead of butter
  • I used mixed spice instead of allspice & cinnamon
  • I omitted the candied peel
  • I omitted the sugar & spice glaze

The end result was great. My hot cross buns were light and fluffy and full of flavour. The absence of dairy was barely noticeable and as for spelt vs wheat – well that’s always a hands-down winner in my books. That said, using spelt instead of wheat also meant that I needed different ratios of dry to wet ingredients too, so in short I’ve rewritten the recipe completely I hope you enjoy it.

Makes 16



  • Large mixing bowl
  • Small saucepan
  • Large square cake tin
  • Piping bag



  • 700g white spelt flour, sifted
  • 40g coconut sugar
  • 14g dried yeast
  • 1 tsp mixed spice
  • 1 tsp sea salt
  • 250 gm mixed fruit (raisins, currents & sultanas)
  • zest of 1 orange
  • 250 ml coconut milk
  • 50 ml water
  • 100 gm coconut oil
  • 1 egg


  • 100g white spelt flour
  • 1/3 cup water

GT hotcross buns2


  1. For the buns – combine flour, sugar, yeast, spices, mixed fruit, orange zest and salt in a large bowl.
  2. In a small saucepan over low heat, warm the coconut milk and coconut oil until tepid. Add the egg and whisk.
  3. Make a well in the centre of the flour mixture, add the wet ingredients and stir.
  4. Combine and knead the dough for 5 minutes or until smooth.
  5. Place dough in a lightly floured bowl, cover with plastic wrap and a tea towel and leave in a warm place for 40 minutes or until doubled in size.
  6. Knock back dough and cut into 16 equal pieces. Knead each piece into a ball, place in a large square cake pan (lined with baking paper), cover with a tea towel and leave in a warm place for another 40 minutes or until doubled in size.
  7. Meanwhile, pre-heat a fan-forced oven to 220 degrees Celsius and prepare the crosses.
  8. Once the dough has risen, combine the flour and water to make a smooth paste. Spoon into a piping bag and pipe crosses upon each ball of dough.
  9. Bake for 10 minutes at 220 degrees Celsius, then reduce temperature to 180 degrees Celsius and bake for another 10 minutes or until golden and sound hollow when tapped.
  10. When cooked, transfer to a wire rack to cool.

Serving Suggestions

Serve warm, fresh from the oven, alone or with butter.


Allow to cool completely before freezing in freezer-bags for up to two weeks.


Thanks to Gourmet Traveller for the inspiration…. please find their original recipe and lots of other amazing recipes here.